- 2 cups sherry vinegar
- 1/2 cup fresh lemon juice
- 1/2 cup chopped rosemary sprigs
- 6 garlic cloves, thinly sliced
- 4 racks well-trimmed, meaty lamb spareribs (about 5 1/2 pounds), cut in half
- Olive oil, for brushing
- Kosher salt
- Freshly ground pepper
chimichurri
- 1 1/2 cups packed parsley leaves
- 4 garlic cloves, coarsely chopped
- 2 tablespoons packed oregano leaves
- 1 1/2 tablespoons packed rosemary leaves
- 1 tablespoon packed thyme leaves
- 1 fresh bay leaf
- 1 teaspoon crushed red pepper
- 3/4 cup extra-virgin olive oil
- 1/3 cup sherry vinegar
- Kosher salt
- Freshly ground pepper
Directions
prepare the ribs
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In a bowl, whisk the sherry vinegar with the lemon juice, rosemary and garlic. Pour the marinade into two large, resealable plastic bags.
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Add the ribs, seal the bags and turn to coat the ribs. Let the ribs marinate at room temperature for 1 hour, turning the bags halfway through.
meanwhile, make the chimichurri
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In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped.
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Add the olive oil and vinegar and pulse to combine. Season the chimichurri with salt and pepper and transfer to a bowl.
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Light a braai. Remove the ribs from the marinade. Scrape off the garlic and rosemary and pat the ribs dry with paper towels.
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Brush the ribs with oil and season with salt and pepper.
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Grill the ribs over moderately high heat, turning, until nicely charred outside and medium-rare, 10 to 12 minutes. Transfer to a platter and serve with the chimichurri.
